I’ve said it before and I’ll say it again. Roasting a whole chicken at the beginning of the week is one of the best habits I’ve developed over the past few years. Having an entire cooked chicken in the refrigerator regularly saves me time and money.

Thawing and cooking a protein is usually the most time consuming component of a recipe. Being able to simply slice off some {juicy, flavorful} meat from a whole chicken to add to a meal is incredibly convenient.

I have also found that added chicken to a meal in this way really helps to stretch our grocery budget because we are eating less meat at each meal. There are occasions when the meat is star of the plate, but more often than not, I keep the protein as a participant in the dish. Saving money and emphasizing the health and tastiness of a variety of vegetables and whole grains.

The list below is going to as much of a help to me as I hope it is to you. Roast a chicken and use this list as a springboard to choose meals. I have tried to include a variety of meals that all come together quickly (because that’s half the point!).

Check out these twenty meal ideas and pin it to use later, but remember that when you’re starting with something as versatile as roasted chicken, the options are just about limitless! 

Also, at the end of this post is how to roast a chicken in one hour with only five minutes of prep time. Perfect every time and so easy! And PLEASE don’t forget to save those bones to make chicken broth!

20 Meals You Make with A Roasted Whole Chicken 

Soups

1. Cheesy Chicken and Salsa Soup :: This Pilgrim Life
2. Chicken Bacon Wild Rice Soup :: Pinch of Yum
3. White Chicken Chili :: Gimme Some Oven
4. Added to Garden Chowder :: Passionate Homemaking
5. Creamy Chicken Pot Pie Soup :: Cooking Classy

Salads

1. Pomegranate Spinach Salad with Cinnamon Maple Vinaigrette :: This Pilgrim Life
2. Slow Roasted Tomato and Chicken Pasta Salad :: This Pilgrim Life
3. Classic Cobb Salad :: Smitten Kitchen
4. Greek Salad :: This Pilgrim Life
5. Skinny Chicken Avocado Salad :: Creme de la Crumb

Lunches

1. Grilled Cheese with Garlicky Swiss Chard, Caramelized Onions & Roasted Chicken :: This Pilgrim Life
2. Quesadillas (check out these five delicious ideas!) :: This Pilgrim Life
3. Chicken Caesar Wraps :: Intentional By Grace
4. Buffalo Chicken Grilled Cheese :: This Pilgrim Life
5. Mediterranean Chicken Pita Wraps :: The Cafe Sucre Farine

Main Dish

1. Tossed with pasta and White Wine Creamy Mushroom Sauce :: This Pilgrim Life
2. Chicken 30 Minute Fried Rice :: This Pilgrim Life
3. Crispy Southwest Chicken Wraps :: Mel’s Kitchen Cafe
4. Make a homemade pizza with roasted chicken and other toppings on hand
5. Heat with taco seasoning and a little water in a pan for tacos, nachos, or fajitas :: The Humbled Homemaker

Quick and Easy Roast Chicken

Ingredients List

• 3lb-4lb whole chicken, organs removed
• 2 Tbsp olive oil
• salt and freshly ground pepper

Method

1. Prepare what you will need before you start handling the chicken. Cut a piece of kitchen twine about 8 inches long. Pour the olive oil into a small dish. Use another small dish to hold about a teaspoon each of salt and pepper. Having these ready before you start handling the chicken keeps the process simpler and helps you not to have to wash your hands three times while preparing the meat.
2. Preheat your oven to 450°. Place an oven safe skillet in the oven while it is preheating. (The pan needs to be hot when you put the chicken in).
3. Pat the chicken dry with a couple of paper towels.
4. Tie the legs together with kitchen twine. Tuck the wings under the chicken.
5. Use your hands to spread the olive oil over the top and bottom of the chicken, as well as over the legs and thighs. Sprinkle the salt and pepper mixture over the entire chicken.
6. Carefully remove hot pan from oven. Remember not to touch the handle as it is very hot! Using tongs or your hands, carefully place the chicken in the hot pan with the breast side up.
7. Return the pan to the oven and cook at 450° for 30 minutes or until the chicken registers 120° in the breast and 135° in the thighs.
8. Turn the oven off and leave the pan in the hot oven for another 30 minutes or until the chicken breast registers 160° and the thighs register 175°.
9. Remove chicken from oven and let sit 10 minutes before carving.

You can choose to completely cut up your chicken right after you finish roasting it or take a little off each time you need it. Most often I opt for the latter to save time on the front-end.